11.30.2010

Cranberry Crumble Tart

While I made this stunning cranberry crumble tart for Thanksgiving, I think it's perfect any time cranberries are in season.


It's best served warm and bubbly with vanilla ice cream.


Cranberry Crumble Tart (adapted from The Art & Soul of Baking)
(Print this recipe)

Ingredients

Flaky Tart Dough
1 stick cold unsalted butter, cut into 1/2-inch pieces
3 to 4 tablespoons cold water
1 1/4 cups flour
1 1/2 teaspoons sugar
1/4 teaspoon salt

Filling
20 ounces (or 5 cups) fresh cranberries (I used 20 ounces, which ended up being a lot more than 5 cups)
3/4 cup sugar
Finely grated zest of 1 orange
4 teaspoons flour
1/4 teaspoon ground cinnamon

Topping
1 cup flour
3/4 cup sugar
1/4 teaspoon salt
1 stick cold unsalted butter, cut into 1/2-inch pieces

Preparation

Make the tart dough: Place butter pieces on a plate, and chill them in the freezer for at least 20 minutes.

Pour the water in a small bowl or measuring cup, and keep it refrigerated until needed.

Place flour, sugar, and salt in food processor, and process for 10 seconds, just until mixed.

Add frozen butter pieces, and pulse 6 to 10 times. The mixture will be clumpy.

Transfer the dough to a large bowl. Sprinkle a tablespoon of water over the mixture, and stir it in by fluffing the mixture with a fork. Continue adding water one tablespoon at a time and fluffing the mixture after each addition until you have added 3 tablespoons.

Take a handful of dough and squeeze it. If the dough is too dry, it will crumble and fall apart. Add another tablespoon of water, and fluff it in. If the dough is just right, it will hold together when you squeeze it.

Turn the dough out onto the counter, and knead it gently a few times. Flatten it into a disk, wrap it in plastic, and refrigerate it for 30 minutes.

Lightly flour your countertop, and place the dough on it. Roll the dough out into a 14- or 15-inch circle, about 1/8-inch thick. Place the dough circle on a sheet pan (fold it in quarters to make it easier to lift and move it), cover it with plastic wrap, and chill it in the refrigerator for another 15 minutes.

Press the dough into and up the sides of a tart pan. (The original recipe calls for a 9-inch tart pan, but I used an 11-inch pan.) Trim the dough so that it fits the tart pan, leaving a 1-inch overhang (reserve excess dough for patching). Dip your finger in cold water, and run it around the inside wall of the dough to moisten it. Fold down the overhang and press it against the dough on the inside edge of the pan to seal it. Cut away any overhanging dough. Return the tart to the fridge.


Pre-bake the tart shell: Preheat oven to 375 degrees. Once oven is preheated, retrieve the tart from the fridge. Line the chilled tart shell with foil, and fill it with pie weights, beans, or rice.


Bake for 20 to 22 minutes, or until the foil can be lifted easily away from the dough (bake for 5 to 6 minutes longer if foil sticks to the dough). Remove the tart from the oven, lift out the foil and weights, and return the tart to the oven.


Continue baking for another 10 minutes. Check to see if any cracks have formed. If there are any, smear a little bit of the reserved dough in the cracks. Continue baking for 10 to 15 minutes longer, or until tart is evenly golden brown. Transfer to a rack and cool completely.


Make the filling: Coarsely chop about half of the cranberries with a knife or in food processor. In a large bowl, combine the chopped and whole cranberries, sugar, orange zest, flour, and cinnamon. Stir to combine.


Using a rubber spatula, scrape the filling into the cooled tart shell. (It may look like too much filling, but trust me -- it all fits and it didn't bubble over! And because my tart pan has a removable bottom, I placed it on a sheet pan just to be sure.)


Make the topping: Combine flour, sugar, and salt in bowl of stand mixer. Add butter, and mix on medium-low until mixture forms lumps. Use your hands to crumble the topping over the filling.


Bake the tart: Reduce oven to 350 degrees, and bake tart for 40 to 45 minutes, until fruit is bubbling and topping is golden brown. Carefully transfer the tart to a cooling rack.


You can serve it warm or let it cool completely and reheat it for 15 minutes in a 350 degree oven when ready to serve.

The tart keeps for 1 day at room temp or up to 3 days wrapped in plastic and refrigerated.

Serve with whipped cream or vanilla ice cream.


Do you like cranberry desserts? What are your favorites?

22 comments:

Kristen said...

I don't think I have ever had a cranberry pie/tart. I love them in sauces and in muffins and in breads. I think I have seriously been missing out. That is a gorgeous tart.

Fun and Fearless in Beantown said...

The cranberry tart looks stunning! Great work Megan!

Boston Sports Woman said...

This made my mouth water this morning! I love cranberries. Can't wait to try this, but I have never made a tart before. We'll see!

Emily said...

This looks fabulous! The combo of the sweet crumbled topping and the slightly tart filling sounds like a match made in heaven. I really want to make this!

freefoodboston said...

I would love so much to have this right now. I like the tart/sweet contrast of the cranberries and crumb topping. Better than sweet/sweet if you used most other fruits. And it looks gorgeous!

Bianca @ Confessions of a Chocoholic said...

A lot of desserts are best served warn and bubbly with vanilla ice cream ;) I love how festive this looks!

Daisy said...

this is a gorgeous dessert. perfect for the holidays.

Meesh said...

i feel inspired to make a cranberry dessert now - this looks SO GOOD

Jennifurla said...

It would certainly e hard to resist the topping, I am in love.

Aimee said...

Beautiful tart! Looks amazing and such a nice change from the usual fleet of pies for TG.

I got some dried Willows cranberries at the Sherman market to use in some cookies recently and I couldn't get over how much nicer they were than the ones you get at the supermarket. They were soft and shiny...not hard and dry. Great local brand!

Natalie said...

i love cranberries and i love tarts! can't wait to try this sometime!

The Small Boston Kitchen said...

you are my baking hero! Love this and can't seem to get enough of cranberries lately. This looks beautiful!

Shannon said...

this looks awesome, and i've been all over cranberries lately after my sauce for thanksgiving... need to pick up some more :)

Mags @ the Other Side of 50 said...

Oh my, Megan.... that is just beautiful!

Jamie said...

Oooh another cranberry recipe and this is fabulous! Mmm love the crumble topping with the bubbly cranberries peeking through.

Justin said...

This looks so delicious!! I made my first pie dough over Thanksgiving, but yours looks so much nicer!

We Are Not Martha said...

This looks perfect! Cranberries are Christmasy to me, so I definitely eat them straight through the holidays. I'm super weird and love eating fresh cranberries right out of the bag, too :)

Sues

Ingrid said...

I love cranberry desserts. I've not had one I didn't like. Yours looks like a winner. So much so I'll be grabbing another bag of cranberries when I pop into the grocery store.
~ingrid

Jen said...

I have some crans in the fridge still, I think I need to make this...

Kerstin said...

Now this is the perfect holiday dessert - love it!

Alicia said...

I usually make oat bars with cranberries - but I'm excited to try this tart in Rafe's mom's kitchen (since she has a tart pan, pie beans, and a full sized oven WOHOO)

Alicia said...

I usually make oat bars with cranberries - but I'm excited to try this tart in Rafe's mom's kitchen (since she has a tart pan, pie beans, and a full sized oven WOHOO)